Our Story
Step into Osteria 2350, where we’re inviting you behind the scenes and right into our kitchen to experience something truly exceptional.
Our kitchen is a hub of craftsmanship, where pasta, dough, and desserts are created from scratch. Our team pours their dedication into crafting house-made pastas like large, pillowy gnocchi and cavatelli that’s perfect to complement seasonal flavors. Our hand-tossed dough takes center stage, resulting in pizzas and flatbreads that are not only savory, but sweet too. As for lighter fare? Each and every salad dressing is created and whisked by our team. Your favorite classics meet the unexpected twist.
We’re always bringing something new to the table. Discover our lunch features and rotating weeknight specials, each a unique delight that adds an extra layer of flavor to our menu.
Osteria 2350 warmly welcomes you to join us in our kitchen.
Book A Private Event
Our Team
Meet our
Executive Chef,
Robert “RC” Carter
Born in Detroit, I was raised in the soulful heart of the culinary world from day one. My mother, a successful soul food restaurateur, instilled in me a deep-rooted love for cooking.
In 2001, my passion steered me towards Pittsburgh, and at just 20, I found myself immersed in the esteemed Le Cordon Bleu Culinary Institute. This rigorous training was my stepping stone into the world of professional cooking and I took on my first role as a line cook at the Marriott at City Center. Quickly I moved into the role of Sous Chef at Eleven, playing an instrumental role in their grand opening.
In 2008, I started as Sous Chef here at Cioppino, and after nearly a decade of commitment ascended to the role of Executive Chef in 2017. Since then, I’ve been pouring my heart and soul into every dish that leaves our kitchen.
My passion? It’s about finding the extraordinary in the ordinary. Give me a humble potato, and I’ll recreate it into something extraordinary. I also have a particular fondness for all types of mushrooms and the zesty punch of citrus. Take a peek at any dish on our menu and you’re sure to find those influences.
But at the end of the day, it’s not just about the food. It’s about the people we serve. I believe in honoring our local purveyors and delivering impeccable service, ensuring every dining experience at Cioppino is as memorable as the flavors on the plate.
Meet our
General Manager, Dana Zinsser
Pittsburgh born and bred, I ventured from home for a while to culinary destinations as distinct as Maine, South Carolina, and Oregon. Each stop along my journey presented a new opportunity, a new cuisine, and a new rhythm, broadening my understanding of food, service, and the unique dance of managing diverse guests.
I dove headfirst into management at the young age of 25, cutting my teeth in a Japanese/Hibachi restaurant where I had served in virtually every capacity over eight years. My growth and adaptability did not go unnoticed – a regular patron offered me a supervising role in a new restaurant she was launching within a DoubleTree hotel.
Three years saw me rise swiftly through the ranks, moving from manager to Food & Beverage Director. My next adventure took me to Maine, where I served as the F&B Director at a prestigious coastal inn. Just when I thought my journey couldn’t get more exciting, an opportunity appeared that I couldn’t resist. A former colleague reached out with an enticing prospect to return to Pittsburgh and join the team at Cioppino Restaurant & Cigar Bar and Osteria 2350.
I accepted the role of General Manager in March 2020, only to face the unprecedented challenges brought on by the COVID-19 pandemic. Those times tested me in ways beyond the realm of the restaurant industry. Today, I lead a strong and reliable team at Cioppino. Our dedication to providing exceptional service is unwavering, and I’m proud to say we’re thriving more than ever. Every day brings a new opportunity to do what I love in the city I love, and for that I am grateful.
